Soupe De Sante, Or Au Naturel

Take some broth well skimmed, and the fat taken off. Take thin slices of crust of bread, cut round, of the size of a shilling. Soak them separately in a little broth. As you are going to serve up, put the whole into a tureen without shaking, for fear of crumbling the bread, which would spoil the look of the broth, and make it thick; add some of the vegetables that have been boiled in the broth.

Cressi Soup

Take the red part of eight carrots, two turnips, the white of four leeks, two onions, three heads of celery, all washed very clean. Mince the whole small, put a bit of fresh butter at the bottom of a stew-pan, and the roots over it; put it on a slow fire. Let it sweat a long while, and stir it frequently; when fried enough to be rubbed through a tammy, add a small crust of bread, moistened with some broth; let the whole boil gently. When done, skim all the fat off, and rub the whole through a tammy. Put it to boil on the corner of the stove in order to skim off all the grease, and the oil of the vegetables; then cut some crumbs of bread into dice, fry it iu butter till of a good colour, and put it into the soup when you send up.

Soupe A L'Aurore

Take some carrots, the reddest that are to be met with, scrape them well; wash them clean; then take off the outside till you come to the middle part. Sweat it in about a quarter of a pound of fresh butter, on a very slow fire. When the carrots are soft enough, put in a crust of bread well rasped, and moistened with some good broth. Let the whole boil for about an hour, and rub it through a tammy then pour a little more broth in, that it may boil again. Skim it; when you have taken off the fat, it will be of a reddish colour. Put in some bits of soft bread cut into dice, that have been fried in butter till they are of a light brown.

La Brunoise

Take some carrots, turnips, etc. cut them into dice, and in summer time fry them in butter; but in the winter season blanch them. When fried without having lost their original colour, moisten them with rich broth, seasoned with salt and a little sugar, and let the whole boil for about an hour. You may add green peas, asparagus-tops, etc. Skim off the fat, and put bits of crust of bread, the same as No. 1. soaked separately in broth. These you put in only at the moment of serving up, that the bread may not crumble.

Soupe A L'Allemande

Make a pate a nouilles (seepate a nouilles), cut into dice, blanch and drain it, and then let it cool. Boil them. When thoroughly done, take them out of the broth, and throw them into a good rich consomme of fowl well clarified. When yon take them out of the liquor in which they have boiled, you must use a skimmer, and drain them in a clean napkin, then put them into the con-somme, and serve up.

* This soup has the same flavour as the Julienne, the only difference is in the shape of the vegetables in rich broth.

Soupe A La Conde

Take about a pint of red beans, well washed, let them soak in soft water for about a couple of hours : then put them into a small pan with a pound of the breast part of bacon, a knuckle of veal, and the legs and back of a roasted fowl, if you have any such thing by you. Put the whole together with an onion stuck with two cloves, a carrot, and a couple of leeks. Moisten with soft cold water, and let the beans boil till they are quite soft. Then take the beans, pound them, and rub them through a sieve; moisten with the liquor sufficiently thin to admit the fat being skimmed off. Slices of bread prepared, as in No. 6.

Soupe A La L'Faubonne

Prepare the vegetables and roots, as in No. 6. Mince some cabbage lettuce and sorrel, and sweat them separately ; throw them into the soup when you have skimmed off the fat. Slices of bread as above.

Soupe A' La Carmelite

Take some lentils a la reine, which prepare as the beans above: when stewed, rub them through a tammy ; moisten the puree with a little gravy of veal, and rich broth. When well skimmed throw in the bread. Send up rather thin, as it is liable to thicken when getting cold *.

* This soup is very good to make when you have soupe a la reine left; mixed with it, it is excellent.